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Hinchliffe’s regains sausage of the year title

Wednesday, October 28th 2009, 13:09

Hinchliffe’s Butchers of Huddersfield has regained the Foodservice Pork Sausage of the Year title which it won back in 2007.

Its Thick Pork Sausage beat 14 others in the final held at London’s Butchers Hall last week. The 15 sausages had already been selected as first, second and third place in each of the competition’s five categories from a total of over 230 entries, but any of the sausages in the final was eligible to take the overall winner’s title. Hinchcliffe’s Thick Pork Sausage came second in the Traditional Pork Sausage category.

Simon Haigh from Hinchliffe’s said: “We’ve been making this sausage for about 14 years now and I think the feedback we’ve had along the way from various competitions has helped us perfect it. That and the fact that we only use quality ingredients – our pork comes from specially selected local pigs, bought straight from the farm.

“We pride ourselves on consistency. All of our sausages are made the same way, using skills developed over the years. This makes a real difference – after all, anyone can take the recipe but they won’t all produce a good sausage.”

Tony Goodger, BPEX foodservice trade manager said: “We know that sausages play an important role on menus today; they can be used in classic and contemporary menus, are enjoyed by diners of all ages and offer plenty of opportunities for caterers to boost sales and profit.”